Recipes! Post a Favorite

[Mary Kay]

CHICKEN ENCHILADA CASSEROLE
4 whole chicken breasts
1 onion, chopped
1 large can mild red enchilada sauce
1 large can green chili sauce
1 lb grated cheese (Jack, Cheddar, sharp)
24-30 small corn tortillas

Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.) Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top. Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.


I swiped this from cooks dot com, but the theory is the same for mine.
The difference is that I put the chicken and a layer of traditional refired beans in the large wraps and then add the rest. Quick and easy.
Serve with a lettuce and tomato salad.

 

[Mary Kay]

Garbonzo bean soup. Also known as Spanish Bean Soup

2 cans of garbonzo beans

4 medium potatos diced.

A handful or 1/4 cup of large diced onion

Same for large diced green peppers (need that nic lol)

Chorizo 2 to a pack, add both sliced thin. (picture below)

1 packet sazon flavoring (picture below) for flavor and yellow color.

salt and peper to taste

A sprinkle of Italian seaoning. (about a 1/2 teaspoon)

Fill with water in a dutch oven or large pot until the potatos are covered.

If the soup seems a bit thin, add a handful of instant potatos..make a good neutral tasting thickener!

If you like onions add a bit more, same with the green peppers and seasoning.

You will find these two items in the mexican/Spanish foods section of your supermarket. Ask for Goya products.
Sometimes the Chorizo is hanging on one of those plastic strips. If there are none, you can find larger Chorizo in the sausage section. Ask the butcher.

Apetito bueno!!!

 

[CZEdwards]

8 ounces small pasta
1-2 large tomatoes, cored and diced
12 ounces mixed chopped vegetables (baby carrots, broccoli, defrosted frozen peas, cauliflower, others as you please) blanched if necessary
1 red bell pepper, diced
3 tb powdered ranch dressing mix (I use Penzey's Buttermilk now, but it works well with Hidden Valley Ranch -- 3 tb is one package)
1/2 cup sour cream
1/2 cup mayo
1/2 cup milk
6 strips of bacon, cooked crispy and crumbled (or 6 tb bacon bits)

Cook pasta by package directions, blanching vegetables if necessary in same water (hey, it's boiling) then drain and cool under running water.

Mix dressing powder with tomatoes, bacon, sour cream, mayo and milk until smooth, then toss with vegetables, pasta and peppers.

Refrigerate one hour or until chilled through.

Serve on lettuce bed.

 

[CZEdwards]

So this is a north of Ireland recipe, and totally out of season, but it's perfect on cold, wet blustery days. Traditionally served with soda bread, but works well with cheese drop biscuits or toast. (Green salad needed.)

2 ounces bacon, chopped
2 chicken breasts, diced
1 large, sweet onion, diced
5 medium red potatoes, scrubbed and diced (peel on)
2 cups chicken broth
2 cups milk (traditionally uses cream, but milk works great)
Chopped parsley
Pepper to taste

Mix bacon, chicken, onion and potato in large soup pan or dutch oven over medium heat. Dry fry, stirring occasionally, for 10 minutes or until the onions caramelize, the bacon and chicken are cooked and the potatoes start to brown. Reduce heat and add liquids. Simmer 25 minutes (or more) until potatoes are tender. Serve, sprinkled with parsley.

 

[CZEdwards]

This is my very favorite food, this week anyway. The onions give the polenta a sweetness that the peppers balance and enhance.

2 large, sweet onions, sliced in strips
1 tb chopped garlic
2 tb olive oil
1 (or more) jalapenos, membranes and seeds removed, chopped
6 cups chicken broth
1 cup corn polenta (aka corn grits)

Place oil and onions in a heavy bottomed, oven safe pan (or the stove-top pan of a slow-cooker if you have one) and cook over medium heat until the onions caramelize, stirring occasionally. Add garlic and peppers and cook briefly, then add broth. Bring to a boil.

Add cornmeal slowly, a quarter cup at a time, stirring constantly. When it starts to bubble-glop (3-5 minutes), either move to the slow-cooker base and cover, or cover and place in a 300 degree F oven for 1 hour.

Consistency should be thick, like oatmeal. Serve as is now, or pour into a greased pan (shape up to you -- loaf pans, cookie sheets with edges, or a 9x12 work fine) and refrigerate until firm and cold. Cut into slices, wedges or squares and brush with olive oil. Broil or fry until golden (or cheat and put it in the toaster oven until golden).

Toppings -- chopped grape tomatoes, crumbled goat cheese, pesto, salsa...

 

[Mary Kay]

Polenta is grits! I could eat grits 3 times a day!
Once I was in the hospital in Denver, they served what I thought was grits..boy they were confused when I put the milk in my coffee (yeah, no more little fake milk cups!) and asked for butter. I buttered salt and peppered and ate them right down while the nurses watched! Later I found out it was supposed to be some kind of cereal? I am a southern girl..it was GRITS!

 

[CZEdwards]

Yep. My BFF is from Mobile and she's all about the grits.

I like shrimp and grits, but finding good shrimp at a mile above sea level (good shrimp, like from the Keys or Baja or the Mississippi Delta, not the Thai trash) just doesn't happen...

 

[Grandma Cas]

Hey girls, great recipes, you should all go over to Savvy Homemade Things & post them there. Never know you might win $200.

BTW the site belongs to my son & daughter-in-law

 

[Momof3]

I don't usually give recipes because I'm more of a toss this in with that, flexible cook, but maybe someone can decipher and enjoy. Adjust amounts and ingredients based on your family size, tastes and what you've got in the garden.

Ingredients
Bell Peppers
Ground Meat (Beef, Turkey)
Taco Seasoning
Cheese
Corn
Salsa

Ears of corn

Salad Fixings


Core and seed peppers and arrange in a microwave safe casserole dish with lid. Nuke them about 5-6min. Leave lid on and set to side. Prepare taco meat however your family likes it and enough to fill peppers. I usually brown the meat, add seasonings and a can of corn and sometimes a can of kidney beans. Toss in a handful or two of cheese. Stir everything up and cook another minute or two. Fill the peppers with the meat mixture, sprinkle some cheese on top, replace lid and cook another 6-8min. Leave lid on and set to side.

Toss however many ears of corn you want, husk and all in microwave and cook anywhere from 5-10 min. Fix a tossed salad while the corn is cooking.

When the corn is too hot to pick up and hold very long, use oven mitt/washcloth/etc to transfer to cutting board. Chop off the top and bottom and the husk/fibers should all easily slip off. Butter.

 

[Niluvani]

Chicken Noodle Soup:
Open Can
Pour into bowl
Microwave for 3 minutes.
YUM!!


hahaha, jk

Aji De Gallina

• 3 chicken breasts bone in
• 4 chicken thighs
• 4 medium red onions
• 1 cup of vegetable oil
• 2 tablespoons of garlic
• 3 slices of bread with edges removed and cut in pieces
• 1 Aji Panca paste (1 1/2 tsp)
• 1 Aji Amarillo (to taste) (Yellow Pepper)
• 1 Parmesan cheese (1 1/2 tbs)
• 1/2 cup of walnuts
• 1 Evaporated milk(1/2 cup)
• 1 Salt (1 tsp)

Step 1
Cook the chicken (boil) with salt in water in large pot with ,1/2 red onion (sliced in half) for about 40 minutes;remove the chicken and let it cool and throw away the onion. Remove and shred the chicken by hand and place in a container to be used later. Let the remaining chicken stock cool and remove the grease with a spoon that will accumulate at the top.
After the grease is removed, place the chicken stock in a separate container to be used later.
Step 2
Heat the oil and add the red onions cut in pieces, heat until soft (not brown); then add the garlic and the aji panca
Step 3
Place the walnuts In a blender with a small amount of chicken stock (1/4 cup) and evaporated milk (1/4 cup) and blend until it turns into a paste. Then add the bread, the onions (from step 2) to the blender. (add chicken stock if needed) Blend to puree.
Step 4
Place mixture from step 3 in a pot and cook for five minutes. Add the rest of the evaporated milk and the chicken from step 1. At end add the parmesan cheese.
Taste for seasoning and add salt to taste
This will be served on top of sliced boiled potatoes with white rice on the side and a quarter boiled egg on top of the chicken mixture.



Or you can try this "American Style" Aji De Gallina
(Ive done this many times, when i've craved it and didn't have ingredients!)

one pound of chicken breasts
3 cans of cream of chicken
tablespoon of aji de amarillo (yellow pepper)

Boil the chickens breasts, and when they're done cooked all the way through, drain and let cool. Shred the chicken by hand, and put back into the pot. Dump the 3 cans of cream of chicken into the pot, and fill up one and a half cans of milk. Then add a tablespoon of aji amarillo. Heat up until hot and then eat!
It's not EXACTLY like the authentic but its pretty good. Serve it with white rice or a baked potato.

 

[Mary Kay]

Niluvani, aji amarillo..is that found in the Spanish/Mexican section?
I love chicken dishes.

Momof3..do you have a real name I can call you? I feel funny saying just MOM.. You are most likely younger then I am.
Stuffed green peppers taco style! Why the heck didn't I ever think of that? Hubby loves both..taco's and stuffed green peppers..what a concept!

Question! Has anyone ever heard of a dish that has boiled potato's , chicken and I think green beans in one pot? I was told you can do it with water or tomato sauce. I had it many many years ago and the cook is long gone. maybe it's a Northern thing, But she was from the North east and had a cute accent. She said us'in's and you'ins a lot. Possible..Boston or Maine. I was only 20 at the time and can't remember.

 

[Niluvani]

Niluvani, aji amarillo..is that found in the Spanish/Mexican section?
I love chicken dishes..

It is actually imported from Peru. It's an authentic Peruvian Dish!
I have not seen them in any stores, other then Peru tiendas when I lived in los angeles.
When I moved to Rochester, (which is EXTREMLY DIVERSE) i went to many many stores
all over that import latin foods, south american foods, and heck I even tried oriental stores LOL but there was a no go. But you live in Florida! I think there might be many cuban stores there, no? Im not sure if the cubans use much aji amarillo and such. *shrug*


You can buy aji amarillo and aji panca here
rocoto, aji amarillo, aji panca, aji mirasol, red hot peppers, anticucho, peru cooking,hot sauces,marinates and CONDIMENTS Rocoto hot pepper, recipes,

You can even add like a tablespoon to the rice while it cooks.

Aji amarillo is like... spicy.. but not TOO spicy. It just gives it a small amount of spicyness. I don't even know how to describe it. It isn't like
"8-o!!" It's good. One of my favorites. Just don't add too much, or it will
taste... odd. It doesnt get spicer, it just tastes.. odd.

 

[Momof3]

Sorry Mary, you can call me Trish.

The kids love stuffed peppers, but DH hates rice and I often end up with bushels of peppers, so....that was our happy medium. Plus it's very quick and I don't have to heat up the kitchen. Can also be done all day in the crockpot on low if you have a big crockpot, just have to separate things in different foil pans.

You can of course use salsa, sour cream, etc as toppings when serving. My favorite taco topping, though I hate it any other way, is blue cheese dressing.

 

[marg]

you're all makin me hungry

 

[Mary Kay]

Thanks Trish!! Sigh..that's better
Peru..whoohoo, I am gonna have recipes from everywhere soon!
Nobody is from the northeast? Ratz..I'll have to keep asking..over and over and....

 

[Michele]

Rockin' Layered Salad

1 bag Tostitos brand Multi Grain Corn Chips
3-4 cups Romaine Lettuce (bite sized pieces)
1 can yellow Whole Kernel Corn
1 can Black Beans
1-2 cans sliced Black Olives
1 Lg. bag mexican style Shredded Cheese
Low fat or Light Ranch Style Dressing
Medium Pace Picante Sauce

In a large casserole dish (14 x 8) empty corn chips and crunch into bite sized pieces, spreading evenly across the bottom of dish. Layer romaine lettuce over the chips covering them evenly. Spread yellow corn, black beans, and olives (saving some olives as a garnish for later) over the lettuce layering them evenly. Mix in separate container even amounts of ranch and picante sauce. Usually 1 1/2 cups each will do. Pour over top as evenly as possible. Cover evenly with shredded cheese and garnish with olives on top. Serves 6-8.

This dish is great for hot weather as it's a cold dish but very filling. My kids love it! To add extra protein add grilled diced chicken chunks after the olives and before the ranch/picante mix. It's low in calories, and high in protein and flavor!

 

[Kelly79]

This is one of my "Shoot all I have left is chicken and soup" recipes

6 chicken breasts or equivalent in thighs, skinless (boneless is preferred but optional)

2 cans campbells cheddar and bacon potato soup

2 large baking potatos cut into 1/2 in cubes

(extra bacon and cheddar optional but delicious)

Preheat oven 375degrees
line pan rectangular baking pan with foil or cleaning will be a B**ch
Spray or spread with oil
Pour in 1 can of the soup
place chicken parts in pan
situate potato cubes around them
pour 2nd can over chicken and potatoes
cover w/ foil
Bake for at least 1.5 hrs maybe longer till chicken is cooked removing foil and cooking uncovered for at least the last 20 mins
dish then top with baked potato toppings as desired

it's delicious and easy plate licken good

 

[Mary Kay]

Tabouli


2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste


Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.

Drain any excess water, if necessary, and squeeze dry.

Combine the salad ingredients, including wheat, in a medium bowl.

Mix the dressing ingredients together and stir into the salad mixture.

Serve chilled or at room temperature.

Makes about 8 cups, 12 to 16 servings.

You can go through all this or get a box of tabouli mix at the grocery store..found in organic foods or where they have things like Bulgar wheat..just ask.
I add extra feta cheese and cukes to mine and some tomatos but don't store it with tomatos..they get mushy.

 

[BARENETTED]

Unexpected company coming?

1 large can of crushed pineapple in it's own juice - pour in bowl.
1 package of instant pistachio pudding mix - mix well with the pineapple.
1 cup chopped walnuts - add to bowl.
1 cup miniature marshmallows - add to bowl.
1/2 cup of cocoanut - add to bowl (you can omit if you dont care for it).
1 tub of thawed cool whip - mix well with everything else in the bowl.

Cover. Refrigerate. Enjoy!


Mary - coming from a Middle Eastern background - I grew up with tabouli, homus and baba ganouche! Love them all.

 

[Mary Kay]

I gave in and made a big bowl of it last night. I had it today and will have it for a couple more! LOL It's a good 'diet" food..sort of. Drat! I just remembered I forgot to chop some tomato for it! Oh well there is always tomorrow.